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酒BAR 彩鶴

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Kudokijozu「無愛想」　播州山田錦２２　純米大吟醸　生詰純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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酒BAR 彩鶴
23
しんしんSY
Tonight's Aulas. Here's the opening. The outer box is very sturdy. This is the third time I've had it. Delicious. Knowledge In the age of 40 years of ginjo-style brewing, and in the age of "ginjo aroma", I don't want to make a living by flattering people. Then, once we go back to the basics, we dare to use YO22 (Yamadanishiki, Ogawa No.10, 22%) specs when YK35 is the mainstream, and the taste is delicious, crisp, and lovely, just like Kudokutei. Rice used: Yamadanishiki produced in Banshu Polishing ratio: 22 Sake meter: -3.0 Acidity: 1.2 Amino acidity: 1.0 Yeast used: M310, Ogawa No. 10 Alcohol percentage: 16-17 Release: November 2022 (once a year) ■Production quantity: 1,000 bottles per year ■Storage: Cold and dark place
Japanese>English
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Kudokijozu亀仙人　純米大吟醸純米大吟醸原酒生酒無濾過
Kamenoi ShuzoYamagata
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酒BAR 彩鶴
20
しんしんSY
First Turtle Hermit extensive knowledge Every year it is very popular and sells out immediately. A limited edition sake made from the rare rice "Kame-no-o" from Oogata Village, Akita, and lavishly polished to 40%! Kame-no-o is a cold-tolerant, high-yielding rice with good taste, and was widely grown in eastern Japan as rice rice. It is the root of rice rice such as Koshihikari, Sasanishiki, and Tsuyahime. In the early Meiji period (1868-1912), it was called "Omachi" in western Japan and "Kame-no-o" in eastern Japan, dividing the country in two. Kame-no-oi's refined sweetness is expressed through a two-stage brewing process made possible by Kamenoi Shuzo's expert brewing techniques. It has a gorgeous ginjo aroma and a fruity, mellow sweetness. It has a characteristic umami flavor and a clean finish. This year, too, the brewer says, "Don't be confused in life. Specific name: Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol percentage: 17.2 Sake Degree: -5.0 Acidity: 1.3 Rice used for making: Kame-no-o Rice polishing ratio：40 Condition: Nama-fume
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Kudokijozu新酒しぼりたて 純米大吟醸生純米大吟醸原酒生酒無濾過
Kamenoi ShuzoYamagata
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酒BAR 彩鶴
20
しんしんSY
Comparison of Kudokigake's high-spec sake extensive knowledge This is the first new sake Shiboritate of R4BY from Kamenoi Shuzo. Again, Yamadanishiki from Hyogo Prefecture was used as the raw material rice, with 50% polished rice. Ogawa yeast and M310 were used. The freshness of the freshly pressed sake gives it a youthful, fresh mouthfeel. It has a gorgeous ginjo aroma that spreads in the mouth, and a voluptuous thickness that only Yamada-Nishiki can provide. The luxurious sweetness that is unique to Kudokidotte can be felt softly flowing on the tongue from the mid-palate. Specific name: Junmai Daiginjo Ingredients : Rice, Rice malt Alcohol content: 16.7 Sake degree: -5.0 Acidity: 1.2 Rice type：Yamadanishiki Rice polishing ratio：50 Condition: Nama-shu
Japanese>English
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Wagaujifresh&juicy 純米大吟醸　無濾過生原酒　（青ラベル）純米大吟醸原酒生酒無濾過
OujimanYamagata
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酒BAR 彩鶴
19
しんしんSY
extensive knowledge This is the third year for the Flesh & Juicy series, also known as "Blue Label. The sake rice was changed from "Izu Tsannan" to "Yuki-No-Mikami". This bottle has all the charms of the current trend, from its youthful, fine gasiness and fruity sweetness to its acidity and sharpness. It has a freshness that lasts, so it is especially recommended for women and sake beginners. If you cool it down, you can enjoy its cool and refreshing taste, and if you raise the temperature slightly, you can fully enjoy its concentrated flavor. This series will be continued in January with a red label and a white label, all as unfiltered, unpasteurized sake. We look forward to the evolution of Goyuji, which aims for even higher levels of quality. Rice used: 100% Yuki Megami (Snow Goddess) from Yamagata Prefecture Polishing ratio 50%. Alcohol content 16 Sake meter degree -3 Acidity 1.85 Amino acidity 0.4 Nama-shu/Hiirei Nama-shu
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Wagaujifresh&juicy 純米吟醸 無濾過生原酒（白ラベル）純米吟醸原酒生酒無濾過
OujimanYamagata
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酒BAR 彩鶴
17
しんしんSY
extensive knowledge This is the second in the "I-Yuji FRESH&JUICY" series, a pure sake junmai-ginjo, unfiltered, raw sake (white label). Fresh muscat-like aroma and white grape-like taste. Fresh and juicy taste. Rice ： 100% Miyamanishiki produced in Yamagata Prefecture Yeast: No. 6 yeast Rice polishing ratio: 55 Alcohol Content ：16 Sake meter: -4 Acidity: 1.9 Amino acidity: 0.2
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Wagauji純米吟醸 庄内限定流通純米吟醸
OujimanYamagata
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酒BAR 彩鶴
18
しんしんSY
extensive knowledge This is a bottle in which you can enjoy both the fruity aroma and the original flavor of the rice. It is a chatterbox that can be enjoyed cold for its sharpness and warmed for its richness. Ago Ariki is distributed only in the Shonai region. On the palate, it has an apple-like sweetness, with a shrieking gasiness and a tangy acidity. As is typical of Ou boasts, the quality of the sake is light and easy to drink. It is a cost-effective junmai ginjo with bitterness, but it does not leave a persistent taste and is distributed only in the Shonai area of Yamagata Prefecture. Rice used: Dewa Sanzu Polishing ratio 60 Yeast: Association No. 601 Sake degree ±0 Acidity 1.8 Alcohol 15%.
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しんしんSYしんしんSY
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Yamagata University Sake It is an ogara-zume. extensive knowledge Yamagata University's original Junmai Daiginjo-shu "Sanju (Kirameki) 2023" has been completed and will be on sale from February 1, 2023 (Wednesday). 　The rice used for the sake is 100% "Dewa Sanzu," rice suitable for sake brewing grown at the Yamagata Field Science Center (Takasaka Farm) attached to the Faculty, and the sake is brewed by Ou Boast Corporation (Kamiyamazoe, Tsuruoka City; President: Junpei Sato), following last year's brewing. 　This year, for the first time, students participated in the rice harvesting and brewing process. 1,800 bottles (about 350 bottles of unpasteurized sake, 350 bottles of orikarami, and 1,100 bottles of heat-treated fire-aged sake) will be sold, and part of the proceeds will be used to support the students. A portion of the proceeds will be used to support students. The sake can be purchased at Yamagata University Co-op stores (Koshirakawa, Iida, Yonezawa, and Tsuruoka) as well as from the cooperative's website.
Japanese>English
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燦樹（きらめき）2023　生酒奥羽自慢株式会社純米大吟醸生酒
Yamagata
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酒BAR 彩鶴
35
しんしんSY
Yamagata University Sake Nama Sake extensive knowledge Yamagata University's original Junmai Daiginjo-shu "Sanju (Kirameki) 2023" has been completed and will be on sale from February 1, 2023 (Wednesday). 　The rice used for the sake is 100% "Dewa Sanzu," rice suitable for sake brewing grown at the Yamagata Field Science Center (Takasaka Farm) attached to the Faculty, and the sake is brewed by Ou Boast Corporation (Kamiyamazoe, Tsuruoka City; President: Junpei Sato), following last year's brewing. 　This year, for the first time, students participated in the rice harvesting and brewing process. 1,800 bottles (about 350 bottles of unpasteurized sake, 350 bottles of orikarami, and 1,100 bottles of heat-treated fire-aged sake) will be sold, and part of the proceeds will be used to support the students. A portion of the proceeds will be used to support students. The sake can be purchased at Yamagata University Co-op stores (Koshirakawa, Iida, Yonezawa, and Tsuruoka) as well as from the cooperative's website.
Japanese>English
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燦樹（きらめき）2023 火入れ奥羽自慢株式会社純米大吟醸
Yamagata
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酒BAR 彩鶴
35
しんしんSY
Sake from Yamagata University. First of all, from fire-brewing This is the first time to drink this brand of sake. Delicious! Highly recommended! extensive knowledge Yamagata University's original Junmai Daiginjo-shu "Sanju (Kirameki) 2023" has been completed and will be on sale from February 1, 2023 (Wednesday). 　The rice used for the sake is 100% "Dewa Sanzu," rice suitable for sake brewing grown at the Yamagata Field Science Center (Takasaka Farm) attached to the Faculty, and the sake is brewed by Ou Boast Corporation (Kamiyamazoe, Tsuruoka City; President: Junpei Sato), following last year's brewing. 　This year, for the first time, students participated in the rice harvesting and brewing process. 1,800 bottles (about 350 bottles of unpasteurized sake, 350 bottles of orikarami, and 1,100 bottles of heat-treated fire-aged sake) will be sold, and part of the proceeds will be used to support the students. A portion of the proceeds will be used to support students. The sake can be purchased at Yamagata University Co-op stores (Koshirakawa, Iida, Yonezawa, and Tsuruoka) as well as from the cooperative's website.
Japanese>English
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Tatenokawa2023 卯 干支ボトル 雪うさぎ純米大吟醸原酒生酒無濾過
Tatenokawa ShuzoYamagata
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酒BAR 彩鶴
35
しんしんSY
Clip art of rabbit Cute 🐰 Delicious drinks too! a great deal of knowledge We will be selling a limited number of original printed bottles featuring an illustration of the "Rabbit," the Chinese zodiac sign for the year 2023. The rabbit has long been popular among people as a symbol of "leap" and "improvement" due to its leaping figure. How about this as an "auspicious sake" that invites clothes to celebrate the New Year, wishing for a year of leaps and bounds? Sake Ingredients Ingredients ... Rice (domestic), Rice Koji (domestic) Ingredient rice ... 100% Miyamanishiki produced in Yamagata Prefecture Polishing ratio ... 50%. Sake meter degree ... -4 Acidity ... 2.8 Yeast used ... K601 Amino acidity ... -4 Alcohol percentage ... 15
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Tatenokawa無我 ブルー 純米大吟醸純米大吟醸原酒生酒無濾過
Tatenokawa ShuzoYamagata
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酒BAR 彩鶴
34
しんしんSY
extensive knowledge TATENOGAWA MUGA", TATENOGAWA's draft sake series, was created to deliver to our customers the presence, atmosphere, aroma, and air of the tank mouth, where they can experience the ultimate in freshness, in its original fresh state. Unfiltered" - as it was collected Unpasteurized": Unpasteurized sake with a rich flavor. Unpasteurized: Fresh, unpasteurized sake. No bubbling: The natural effervescence of the sake is preserved. Unpasteurized" - bottled on the same day as the top of the tank The fresh taste is pursued "unselfishly". Yamadanishiki brewing, which had been sold in clear bottles until the previous year, was redesigned as "blue" this year. The blue bottle expresses the dignity of the taste of Yamada-Nishiki, also known as the king of sake rice, and our confidence in the sake rice.
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Tatenokawa無我 レッドボトル純米大吟醸純米大吟醸原酒生酒無濾過
Tatenokawa ShuzoYamagata
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酒BAR 彩鶴
46
しんしんSY
Working in Tsuruoka for the first time in a while I asked the sake taster for a reservation. Is it OK if I leave the dishes to you as usual? Yes, please! They have a good selection of sake from the Shonai area, so today I'll enjoy the sake I'm interested in and in the zone I like! Let's start with the Tatenogawa Muga series that I've been seeing a lot on SNS lately! Red, blue, and white for the Chinese zodiac sign of the year (rabbit)! This is a beautiful sake made with Yamagata's snow goddess! There are a few bubbles on the wall of the sake cup! Slight bubbles? Delicious! A little bit of knowledge TATENOKAWA MUGA" is a series of raw sake at the TATENOKAWA SAKE Brewery, which recreates the taste and aroma of living sake that can only be tasted at the brewery immediately after pressing by repeating the six "Mu" (no filtration, no added water, no heating, no foaming, no time, and selfless pursuit). The fourth product to be introduced for the first time is the Red Bottle. The sake rice used in the Red Bottle, "Yuki-Megami," was developed in Yamagata Prefecture to surpass Yamada-Nishiki, the king of sake rice, and was registered as a sake rice variety in 2009. Rice used: 100% Yuki-no-mikami produced in Yamagata Prefecture Rice polishing ratio: 50 Alcohol content: 16
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しんしんSYしんしんSY
KudokijozuJr.の摩訶不思議ちゃん 山田錦４４％純米大吟醸生詰酒
Kamenoi ShuzoYamagata
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酒BAR 彩鶴
29
しんしんSY
Kudokibe, Another Kind of Colorful Label Taste how it differs from the sake with 1% more polished rice than the 45% polished rice that used to be available. I don't know, but it tastes good too! The difference from Banshu Aizan's 44%. Now, the sweetness may be stronger in the Māyoku-chan! I was able to enjoy 9 kinds this time with the sake taster's recommendation! Thanks 🥲! Next visit to Yonezawa! What kind of sake will I encounter? It's been a while since I've had an evening party with guests! extensive knowledge Kudokibe Jr. is a series of sake brewed at the discretion of Kamenoi Sake Brewery's senior manager. Kudokibe Jr. is a series of sake brewed and developed at the discretion of Kame-no-i Shuzo's senior director. The name "Maha-Magi-chan" comes from a comparison with "Fushigi-chan," which was released around the beginning of the year. The difference between the two sakes, made from the same Yamada-Nishiki, is a mere 1% milled rice ratio: 45% and 44%. The difference between the two sakes made from the same Yamada Nishiki is only 1% of the rice polished to 45% and 44%. The aroma is gorgeous with a hint of citrus fruits, the mouthfeel is smooth, and the fruity, gorgeous flavor of high quality is impressive.
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kan
Nice to meet you, Shinshin SY 😊. I always admire your polite and nice comments. I look forward to seeing you in Hakata on the 15th 😊.
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しんしんSY
KAN, I am looking forward to seeing you here as well. Please tell me a lot more than just about alcohol.
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